Easy Pie Crust

I LOVE pie. It is my favorite thing in the world. Unfortunately, all store bought pies contain traces of nuts, which I can’t risk. So over the years, I have developed a foolproof pie dough which can be made in a whip. This can be used for savory or sweet dishes.

Here’s what you will need (makes enough for 2 pies or 1 pie with a top crust):
2 cups of flour
2/3 cup of shortening
1/4 cup of cold water

Add the shortening to the flour using either a pastry cutter or two butter knives.

Once the shortening is cut up to the size of peas, add some cold water to the dough tossing it with a fork until flour is moist -you may not have to use all the water, I usually do as the dough can be quite crumbly.)

Gather the dough and divide into two pieces. At this point you can either freeze it in separate balls or roll it out and freeze it in disks. If you are opting to use it right away, store it in the refrigerator for 30 minutes (in disk shape) before rolling it out.

When you are ready to use the dough, roll it out on a floured surface.

Once it is rolled to the right size for your pie pan, gently pick it up using your rolling pin to avoid any breaking or putting your fingers through it -totally have done!

Lay it in the pie pan and, if need be, use your fingers to fit it and make sure there is no air between the dough and the pan.

Add your desired filling and bake it according to the filling. If you are using the second half as a top, be sure to roll it out about the same width and seal the edges using a fork or your fingers.

What I love most about this dough is it doesn’t require any vodka or vinegar.